Twice Baked Potatoes Recipe Best Ever

TWICE BAKED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Rub potatoes with olive oil and salt and place on a large baking sheet.
• Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through.
• Let cool for at least 15 minutes.
• Preheat oven to 350 degrees.
• Cut potatoes in half lengthwise and scoop out the insides leaving a 1/4-inch shell.
• Combine potato flesh with cream cheese, sour cream, butter and 8 ounces of shredded cheddar cheese in a large bowl.
• Use a potato masher to mash together until desired consistency is reached.
• Fold in crumbled bacon and green onions. Season with salt and pepper.
• Scoop the filling into the potato shells. You want the filling to be pretty generous.
• Top each potato half with the remaining shredded cheese.
• Bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through.
• Serve immediately.

ULTIMATE TWICE BAKED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bake potatoes in preheated oven for 1 hour.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
• Bake for another 15 minutes.

TWICE-BAKED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
• Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
• With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
• Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
• Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.

THE ABSOLUTE BEST EVER TWICE BAKED POTATOES

Steps:

• Pierce each potato with the tines of a fork. Bake your potatoes on a baking sheet, bare with no tin foil, in a 400 degree oven until soft - anywhere from 40-50 minutes depending on the size!
• Start your bacon cooking, chop it into little slices and cook in a pan.
• Slice the potatoes in half when they are cool enough to handle.
• Carve out the soft insides, as much as you want, and put it in the bowl. Leave some in the potato to hold the shape. I find then when you eat it, you can literally just carve off bites one at a time, instead of a mushy mess.
• Add in your butter, sour cream and cream cheese to the potato filling, mixing in completely.
• Add milk until they are the perfect texture for your palate.
• Mix in the seasoning salt and pepper.
• Drain the cooked bacon and add it and half a cup of cheese to the filling, mixing in completely.
• Add in green onion to taste, start with a 1/4 cup.
• Stuff the potatoes with the filling and add the rest of the cheese on top.
• Bake at 350 degrees for 15 minutes.
• Serve these with sour cream sprinkled with a little seasoning salt.

TWICE-BAKED POTATOES

Steps:

• Position racks in the top and middle of the oven, and heat oven to 400 degrees. Take the butter out of the refrigerator to soften. Scrub the potatoes clean and pat them dry. Poke holes all over them with a fork. In a large bowl, toss them with the oil and 1/2 teaspoon salt. Place the potatoes directly on the top rack, and place a baking sheet or a piece of foil on the middle rack to catch drips. Bake for about 1 hour, until the skin is crisp and potatoes offer no resistance when a knife is inserted in their centers. Remove from the oven and let sit until cool enough to handle.
• Slice the top third lengthwise off the potatoes. Use a spoon to scoop out the flesh, leaving 1/4-inch border of potato on the skin, and transfer the flesh to a medium bowl. Scrape the potato tops of all flesh, and add the flesh to the bowl. Place the bottoms on a parchment-lined baking sheet. (Snack on the tops - chef's treat - or discard.)
• Mash the potato flesh with a fork or potato masher. Add the butter, and stir until smooth (try not to overwork). Add the milk, sour cream and cheese and stir to combine. (If you want the filling softer, add more milk.) Season generously with salt and pepper. Stir in the chives, if using.
• Mound each potato skin with a quarter of the filling. Bake the potatoes until warmed through, about 10 minutes. Serve immediately.

BEST TWICE-BAKED POTATOES

Steps:

• Microwave (or bake in oven at 400 for 1hr) the potatoes until done.
• Allow to cool a bit.
• Slice about a 1" strip of the skin off the top of each potato.
• Carefully scoop out the pulp, placing in a large bowl, and leaving potato shells intact.
• Mash the potato pulp along with the margarine.
• Add milk, sour cream, cheese, salt and pepper; combining well.
• Spoon the mixture back into the potato shells, piling high.
• Top with the crumbled bacon or bacon bits.
• Bake at 400 for 15 minutes.

CREAMY TWICE-BAKED POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Scrub and dry potatoes, then prick several times with a fork and place on a baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from oven and cool slightly.
• Reduce oven to 350 degrees F (175 degrees C).
• Cut a thin slice off the top of each potato; scoop out pulp and place in a small bowl. Beat potato flesh, butter, milk, and salt with an electric mixer in a large bowl until smooth and fluffy. Fold cream cheese and sour cream into potatoes; spoon mixture into potato shells. Sprinkle with paprika and place on a baking sheet.
• Bake in preheated oven until heated through and tops are golden brown, 20 to 25 minutes.